PEARS. 181 



inserted without depression. Flesh rather coarse-grained, 

 juicy, sweet, and slightly perfumed. A second-rate pear, 

 ripe in November. 



Dr. Bretonneau. See Beurre Bietonneau. 



DE. TEOUSSEAU,- Emit large and pyriform, wide to- 

 wards the apex. Skin rough, greenish-yellow, covered 

 with numerous grey specks and russet flakes. Eye open, 

 sometimes wanting. Stalk three quarters of an inch 

 long, woody, and inserted in a narrow cavity. Flesh 

 white, buttery, melting, and very juicy, sugary, and with 

 a powerful aroma. A very excellent pear, ripe in De- 

 cember. 



Dr. Udale's Warden. See Uvedales St. Germain. 

 Borothee Eoyale. See Beurre Diel. 

 Double Philippe. See Doyenne BoussocJi. 

 Downham Seedling. See Hacons Incomparable. 



DOYEN DILLEN. Fruit above medium size, pyramidal 

 or pyriform. Skin yellow, very much covered with dots 

 and patches of russet. Eye small, half open, and set in 

 a slight depression. Stalk short, thick, and fleshy, in- 

 serted without depression. Flesh buttery and melting, 

 very juicy, sweet, and richly flavoured. An excellent 

 pear, ripe in November. 



Doyenne d'Autonme. See Red Doyenne. 



Doyenne Blanc. See White Doyenne. 



DOYENNE BOTJSSOCH (Beurre de Merode ; Duubie 

 "Philippe ; Nouvelle Boussoch}. Fruit very large, 

 roundish-obovate, or Doyenne shaped. Skin lemon 

 coloured, covered with large, rough, russety dots. Eye 

 open, placed in a shallow basin. Stalk short and stout, 

 inserted in a narrow cavity. Elesh yellowish-white, 

 tender, very melting and juicy, with a fine brisk vinous 

 juice, and a delicate, agreeable perfume. 



A delicious and very handsome pear, ripe in October. 



Doyennee Crotte. See Red Doyenne. 



DOYENNE DEFAIS. Fruit small, roundish-obovate, or 

 Doyenne-shaped, bossed at the stalk end. Skin yellow, 

 very much covered with cinnamon-coloured russet. Eye 

 rather large and wide open, set in a shallow depres- 

 sion. Stalk about an inch long, set in a deep, wide, 

 and furrowed cavity. Flesh tender, buttery, melting, 



